BEEFMAC.TXT                                                      D-4


                     BEEF, MACARONI, AND CHEESE

  1 1/2 cups elbow macaroni          1 pound ground chuck
  1 medium onion, chopped            1 medium bell pepper, chopped
  1 10 3/4 oz can cheddar cheese     1 cup milk
    soup                             1/2 tsp salt
  1/4 tsp red pepper sauce           1 cup fresh bread crumbs
  1/2 cup parmesan cheese            1/4 tsp paprika
  1 tbs butter

 1. Prehead oven to 350 degrees.

 2. In a large pot of salted water, cook macaroni until tender (8 min).
    Drain well.

 3. Meanwhile, in a large skillet,  cook meat, onion, and bell pepper
    over medium heat until meat loses the pink color (about 5 min).
    Drain off excess fat and liquid. Remove from heat.

 4. Stir in milk, soup, macaroni, salt, and pepper sauce.

 5. Pour into a lightly buttered 9 X 13 baking dish, level, sprinkle on
    the bread crumbs, parmesan, and paprika.  Dot with butter.

 6. Bake, uncovered until top is browned and casserole is bubbling,
    (about 30 min).


 PCPOTRST.TXT


                         BEEF POT ROAST

  NOTE: THIS RECIPE REQUIRES A PRESSURE COOKER

  4 pound pot roast                  1 Tbs oil
  1 medium onion finely chopped      1 bay leaf
  salt and pepper to taste           1/2 cup water

 1. Heat pressure cooker and add oil.

 2. Brown roast well on all sides.

 3. Season with salt and pepper to taste, add onion, bay leaf, and water

 4. Close pressure cooker securely, place regulator on vent pipe.

 5. Bring pressure up until regulator rocks gently.  Cook 35 minutes
    with the regulator rocking gently.

 5. Remove from heat and let pressure drop of its own accord.  If
    desired, gravy may be made from liquid in the cooker.